I wanted to make a vegetarian dish with whole grain jasmine rice, quinoa in a vegatable base with herbs from my garden, so I puy together this easy satisfying dish;
1/2 cup of long grain (whole grain) jasmin or brown rice
1/4 cup of quinoa
Fresh garden herbs of choice. I used oregano, lemon balm and orange mint. Plant some herbs in containers around the house or in a little dedicated herb garden for your cooking needs.
1 large sweet onion
2-3 chopped parsnips (yes parsnips!-sweet when sauted with onion on a low heat till tender)
2 red bell peppers
2 cups of whole small mushrooms
Your favorite type of hot pepper; dried, fresh or sauce (optional)
Saute chopped onion and parsnip with extra virgin olive oil (appx 4 tabelspoons) until translucent.
I also addded 1 cup of my marinate from the kebab recipe below. Add 1 cup water for substitution with
sea salt and fresh ground pepper to taste.
Add rice and quinoa with 2 1/2 cups of water, red peppers and mushrooms and cover.
Cook on low to medium heat and check every 5-10 min. to stir and check moister level.
Add more water if neccessary ( the rice absorbs LOTS of it).
Add seasoning to taste. Some like it more savory than others – like me 🙂
